Jamaican Jerk Duck Confit and Duck Breast with Seville Orange Sauce

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Winner, 2007 Plate Recipe Contest, Chef Darren A. Lee

Ingredients

Duck Confit

  • 1

    2 Whole Maple Leaf Farms Ducks, cut into pieces

  • 2

    4 each Oranges

  • 3

    4 each Limes

  • 4

    10 each Allspice Berries

  • 5

    1 bunch Thyme

  • 6

    1 head Garlic, crushed

  • 7

    4 each Onions, rough cut

  • 8

    6 each Allspice Leaves

  • 9

    Jamaican Jerk Seasoning, as needed

  • 10

    2 cups Teriyaki Sauce

  • 11

    4 oz Fresh Ginger, peeled and crushed

  • 12

    Vegetable Oil, as needed

Duck Breast

  • 1

    4 each Maple Leaf Farms Duck Breast, airline cut

  • 2

    Salt & Pepper, as needed

Seville Orange Sauce

  • 1

    6 each Seville Oranges

  • 2

    1 each Medium Onion, fine dice

  • 3

    1 each Bell Pepper, fine dice

  • 4

    4 each Cloves Garlic, fine chop

  • 5

    1/2 oz Ginger, peeled and fine chop

  • 6

    1/4 cup White Wine

  • 7

    Brown Sugar, as needed

  • 8

    Oil, as needed

Directions

Confit

  • 1

    Remove thigh bone from duck leg & thigh. Rub the jerk seasoning on the leg and marinate for 24 hours in refrigerator. Pan sear the presentation side.

  • 2

    Take the oranges, cut in half and juice. Cut limes in half and juice. Reserve the juices.

  • 3

    Place legs in a deep hotel pan and add orange juice, lime juice, allspice berries, thyme, garlic, onions, allspice leaves, Teriyaki, and crushed ginger. Pour in oil until duck legs are covered.

  • 4

    Place in a 300 degree oven for 2 1/2 hours or until cooked and tender.

Duck Breast

  • 1

    Season duck breast with salt & pepper.

  • 2

    Heat a little oil in saute pan and pan sear skin side down, till the breast is crispy. Turn breast over and sear until the duck breast is medium. Let rest.

Orange Sauce

  • 1

    Remove zest from Seville oranges. Cut the orange in half and juice. Reserve juice.

  • 2

    Heat a little oil in pan, and saute onion, garlic, bell pepper, and ginger. Deglaze with white wine. Add Seville orange juice; reduce heat to medium. Add some brown sugar (to taste) and stir.

  • 3

    Reduce sauce till desired consistency is reached. Adjust seasoning with brown sugar, salt and pepper.

To Serve

  • 1

    Dip the confit skin only in the Seville orange sauce. Place leg on top of starch.

  • 2

    Place the sliced duck breast on plate and drizzle with orange sauce. Sprinkle with orange zest.